IS A COOKING IN DRY HEAT IN
AN OVEN OR ON A PIT WITH THE AID OF
FAIT OR OIL . R ADIANT HEAT IS THE
MEANS OF COOKING WHEN USING A
SPIT ; OVEN ROASTING IS A
COMBINATION OF CONVECTION AND

There are two ways of roasting:
Placing prepared foods, e.g. meat, poultry, on a roosting spit over or in front of
intense radiated heat;
Placing prepared foods in an oven with either :
applied dry heat
forced air convicted heat
convicted heat combined with microwave energy

Definition
B AKING IS THE COOKING OF
FOOD BY DRY HEAT IN AN
OVEN IN WHICH THE ACTION
OF THE DRY CONVECTION

Three methods of baking can be identified.
Dry baking: when baking, steam rises from the water content of the food; this steam
combines with the dry heat of the oven to cook the food, e.g. cakes, pastry, baked jacket
potatoes.
Increased humidity baking: when baking certain foods, e.g. bread, the oven humidity is
increased by placing a bowl of water or injection steam into the oven, thus increasing the
water content of the food and so improving the eating quality.
Bain marie: when baking, place food in a container of water (bain marie) which modifies
the heat so that the food cooks more slowly, does not overheat or overcook.

Definition
S HALLOW FRYING IS THE
COOKING OF FOOD IN A SMALL
QUANTITY OF PRE - HEATED
FAT OR OIL IN A SHALLOW PAN

METHODS.
There are four methods of frying using a shallow amount of fat or oil.
Shallow Fry: cooking of food in a small amount of fat or oil in a frying pan or saute pan. The presentation side of the food should be fried
first as this side will have the better appearance because the fat is clean, then turned so that both sides are cooked and coloured.
Saute:
cooking tender cuts of meat and poultry in a saute or frying pan. After cooking, the fat is discarded and the pan is deglazed with
stock or wine. This forms an important part of the finished sauce. Only tender foods can be used.
also used when cooking, for example, potaoes or onions when they are cut into slices or pieces and tossed in hot shallow fat or oil
in a frying pan till golden brown.
Griddle: e.g. hamburgers, sausages, sliced onions, are placed on a lightly oiled, pre-heated griddle (solid metal plate), and turned frequently
during cooking.
Stir Fry: fast frying in a wok or frying pan in a little fat or oil, e.g. vegetables, strips of beef or chicken

- Conventional deep-fried foods, with the exception of potatoes, are coated with milk and
flour, egg and crumbs, batter or pastry to :
protect the surface of the food from intense heat
prevent the escape of moisture and nutrients
modify the rapid penetration of the intense heat. The food is carefully placed into deep preheated oil or fat, fried until cooked and golden brown, drained well and served.